Ready Time: -
Preparation Time: -
Cooking Time: -
Serves: 25-30
Monday Morning Cooking Club
mondaymorningcookingclub.com.au
The Monday Morning Cooking Club is made up of four passionate women who have been cooking together as a unique sisterhood for over 12 years. They have published three best-selling cookbooks where they collect, curate and share treasured recipes and heartfelt stories from their food-obsessed global Jewish community. The aim is to preserve these recipes and stories from the older generation for us, and from our generation for the future.
This recipe is from The Feast Goes On by Monday Morning Cooking Club, from the kitchen of Justine Cohen.
Ingredients
For the pastry:
- 125 ml (1/2 cup) milk
- 250 ml (1 cup) water
- 70 ml (3 1/2 tablespoons) vegetable oil
- 1 egg
- ½ teaspoon salt
- 1 tablespoon caster sugar
- 300 g (2 cups) plain flour
- 10 g dry yeast (1 ½ sachets/3 teaspoons)
- 3.5 litres best-quality vegetable oil, for deep frying
Cinnamon Sugar
- 230 g (1 cup) caster sugar
- 2 teaspoons ground cinnamon
Method
Method
- Place the milk, water, oil, egg, salt, sugar, flour and yeast in the bowl of an electric mixer. Whisk on low until combined, then turn up to medium high and beat for several minutes until the mixture is glutinous and shiny.
- Leave to stand for one hour, or up to several hours in the fridge.
- To cook the donuts, fill the deep fryer with the oil. Set the deep fryer to DONUTS setting.
- Place the basket into the lowered position. Press START and START TIMER. Use two dessert spoons to shape the doughnut; one to scoop the mixture out of the bowl, one to scrape it into the hot oil. Fry in batches of 4 - 6 donuts, making sure to reheat the oil between batches. They should be golden brown on one side after about 1½ - 2 minutes. Gently flip using a fork and when cooked, remove the basket and tip the doughnuts onto absorbent paper to drain. Toss in cinnamon sugar. Serve immediately.